Despite my success with pizza dough earlier this week, it seems that I still have a thing or two to learn about calzones, and in particular, the behavior of white-whole wheat flour. I made exactly the same dough recipe, but with white-whole wheat, and it just did not rise this time, which yielded a rather dense calzone dough. These were good, but an airier, dare I say, doughier crust would have made them fantastic. Well, that and not eating an entire loaf of farmers’ market bread BEFORE putting the calzones in the oven.
I’m pretty sure I’m ready to jump back into the land of productivity, and my new sheepy slouch will certainly make it a slightly warmer leap!
Details: Le Slouch, by Wendy Bernard.US 7 needles, sheepy Romney/Corriedale blend worsted from the Merck Forest and Farmland Center. CO 74 st, knit 6.25 in before decreasing. I’m not letting Boh get this one.
Your new Le Slouch looks great! I love the sheepy goodness.
I’m not sure if she has it online, in her book 101cookbooks.com has a great comparison of all different sorts of flours and how they differ in cooking, how to adjust for them, etc.
Also, I love the new hat! Very cozy looking.
I LOVE the slouchy hat. Super-cute. I haven’t been over here for months. I feel like I have a lot of your life to catch up on….
happy to see the knitting and baking and aren’t you headed here for a visit soon? Am I making that up??
best – m